1-First Step: Prep and mise en place
Start by gathering all ingredients and tools. You will need a large pot, a sharp peeler, a chef’s knife, a cutting board, a colander, a potato masher, and a bowl or the same pot for mashing.
Peel the sweet potatoes and cut them into 1-inch cubes. Uniform pieces cook evenly, which helps prevent some chunks from being undercooked while others are falling apart.

2-Second Step: Start the cooking
Place the cubed sweet potatoes in a large pot and cover with cold water by about 1 inch. Stir 1 tablespoon of salt into the water. Bring the pot to a boil over high heat.
Once boiling, reduce the heat so that the water is at a gentle boil. Keep the lid off or slightly ajar to avoid boil-overs. Cook for 10 to 15 minutes, checking for doneness by piercing a cube with a fork. It should be tender and give easily.

3-Third Step: Drain and return
Drain the potatoes thoroughly in a colander and then return them to the warm pot. Leaving the potatoes in the hot pot for a minute helps evaporate extra moisture, which prevents a watery mash.

4-Fourth Step: Add fats, liquids, and seasonings
Add 4 tablespoons of butter, 1/2 cup warmed milk, 1/4 cup maple syrup, 1 teaspoon salt, and pepper to taste directly to the pot with the drained potatoes. Warming the milk helps it absorb into the potatoes, avoiding a chilling effect and a clumpy texture.

5-Fifth Step: Mash to desired texture
Use a potato masher to mash the mixture until smooth and well combined. For a silkier mash, you can use a hand mixer on low speed for 10-20 seconds, but avoid over-mixing, which can make the potatoes gluey. Taste and adjust salt and pepper as needed.

6-Final Step: Finish and serve
Transfer mashed sweet potatoes to a serving bowl. Top with extra pats of butter if desired and sprinkle with fresh thyme leaves for a subtle herbal note. Serve warm.